VEGETABLE SOUP (Kugan )

VEGETABLE SOUP

Ingredients:

2 tsp oil
2 red chillies
4 pips of garlic

1 onion chopped finely
¼ cup carrots chopped fine
¼ cup cabbage chopped fine
¼ cup cauliflower chopped fine
¼ cup beans chopped fine

3 cups of water
¼ tbs sugar
2 tbs soy sauce
Salt to taste

1 tbs corn flour
½ cup of water

Little chopped spring onion 

Method:
Grind the red chillie and garlic to a fine paste.
Heat the oil in a wok, add in the ground paste.
Sauté on low flame till nice aroma comes.
Add in the chopped onions, sauté for a minute.

Add in the chopped vegetables and sauté for another 5 minutes.
Add in the 3 cups of water, and allow to boil till the veges are cooked.
Add in the soy sauce, sugar and the salt.
Now mix the corn flour with the water, to a smooth paste.

Pour this to the above soup and allow to boil for about 3 minutes.
Remove and garnish with the spring onions.
Serve in bowls as a starter, piping hot.

KOLLU SOUP (Kugan )

KOLLU SOUP

Ingredients:

1 tbs kollu (horse grmam ) soaked for 1 hour.
2 cups of water

3 pips of garlic
½ tsp black pepper corns
½ tsp cumin seeds
¼ piece of dry red chillie
Salt to taste

Little coriander leaves to garnish

Method:
Clean the kollu and soak it in the 2 cups of water for 1 hour.
Now pressure cook the kollu in the water it was soaked for 3 to 4 whistles.

Now drain the liquid into a saucepan.
Add the ground ingredients, and bring to a boil.
Remove and serve piping hot, garnished with the coriander leaves.

NOTE: I usually consume the boiled kollu also.

CAULIFLOWER RASAM ( Kugan )

CAULIFLOWER RASAM

Ingredients:

(A)
Seasonings:
2 tsp oil
1 tsp mustard seeds
A pinch of asafoetida powder
2 dried chillies cut into pieces
1 sprig curry leaves
1 stalk coriander leaves chopped

(B)
To Pound Coarsely:
1 tbs cummin seeds
1 tbs black pepper corns
1 tbs urad dal
5 shallots
5 pips garlic
½ tsp tumeric powder

(C)
300 grms cauliflower cut into small florets1
1 red tomato chopped
¼ cup tamarind juice (or to taste)
1 litre water
Salt to taste

Method:
Heat oil in a pot and add in the seasonings.
Let it splutter, add in all the ingredients in (B) and (C)
Simmer until it is heated through.
Remove once it starts to boil.
Serve with rice.

MULUGAWATANY SOUP (Kugan )

MULUGAWATANY SOUP

Ingredients:

2 tbs toor dal
2 tbs moong dal
Little tumeric powder
4 pips of garlic
4 cups of water

1 tbs butter or oil
½ tsp aniseeds
½ tsp cumin seeds
1 bay leaf
1 sprig curry leaves
2 green chillies sliced
1 tsp pepper corns
1 medium chopped onion
1 small tomato chopped
2 tbs of chopped carrot
2 tsp grated coconut

2 tbs of cooked rice ( optional )

Method:
Cook the dals with garlic, and tumeric powder till well cooked.
Heat a wok with the butter or oil.
Add in all the ingredients till the coconut.
Saute well till the raw smell goes.

Add the sauteed ingredients to the dal mixture.
Let it boil for for about 5 minutes.
Remove from the heat. Fish out the bay leaves and the curry leaves.
Let the mixture cool. Use a blender and blend the mixture.

Add in more boiled water if needed.
Strain the mixture, garnish with coriander leaves.
Add in the cooked rice and serve.

LENTIL SOUP (Meerra )

LENTIL SOUP

2 tbs oil
3 pips garlic chopped
1 tbs ginger chopped
3 tbs red onion chopped
1 tsp cumin seeds
1 cup tomatoes chopped
1 cup diced carrots
1 tsp garam masala powder more or less to your taste
1/4 tsp tumeric powder
Little pepper powder
Salt to taste
1 cup brown lentils
6 cups of water.
Lime juice to taste
Little coriander leaves.

Method:
Add oil, add in the chopped garlic, ginger and onions.
Saute well, add in the cumin seeds, stir fry well.
Add in the chopped tomatoes , carrots and stir fry well.

Now add in the tumeric powder, and garam masala powder.
Stir well, add in the salt , pepper powder and cleaned lentils.
Add in 6 cups of water and let it simmer for about 25 minutes.
When the lentil is cooked remove, add in lime juice to taste
Garnish with coriander leaves.

MINSTRONE SOUP ( Kugan )

MINSTRONE SOUP

Ingredients:

1 tbs olive oil
1 bay leaf
2 pips of garlic finely chopped
1 big onion finely chopped
¼ tsp dried oregano
½ tsp dried basil
1 tsp freshly chopped parsely
1 tsp chillie powder

3 large tomatoes finely chopped
6 cups of vegetable stock or water
1 carrot cut into cubes
1 ½ cups of cooked chick peas or kidney beans
1 red capsicum cut into bite sized cubes
1 green capsicum cut into bite sized cubes
½ cup french beans cut into ½ inch in length
1 cup pasta, ( I used swirls )
1 cup quartered button mushrooms

1 cup tomato puree
1 cup spinach leaves shredded
Salt to taste
Coarsely ground pepper powder to taste
1 tsp chillie flakes
Little grated cheese ( optional )

Method:
Heat oil in a pot, add in the bay leaf, chopped garlic, onions and saute well.
Add in the oregano, basil , parsely and the chillie powder. Give a stir.
Add in the chopped tomatoes, and cook till mushy.
Add in the vegetable stock, add in all the ingredients till the mushroom.

Cook on medium heat till the pasta is cooked well.
Add in the tomato puree and the shredded spinach leaves.
Add salt and pepper to taste. Cook on medium heat for about 3 minutes.
Sprinkle the chillie flakes and remove.
Serve hot with toasted bread.

NOTE: There is no fast and hard rules as what veges to use.
You can add, celery, potato, cauliflower, babycorn, or anything you fancy.

ANDHRA RASAM ( Kugan )

ANDHRA RASAM

Ingredients:

1 lime size tamarind
1 cup water

1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
3 pips garlic crushed
1 sprig curry leaves

2 shallots sliced
1 small tomato sliced
3 green chillies slit
½ tsp chillie powder
¼ tsp tumeric powder
1 tsp sambar powder
Salt to taste

A pinch of jaggery
1 tbs chopped coriander leaves.

Method:

Soak tamarind in 1 cup of water. Extract juice, keep aside.

Heat oil in a pan, add in the mustard and cumin seeds.
Let them splutter, add in the urad dal, crushed garlic and curry leaves.
Fry well, add in the onions, tomatoes, green chillies, chillie powder,
tumeric powder, sambar powder and salt to taste.

Stir fry all the ingredients well, add in the tamarind juice and jaggery.
Let it come to boil once and off the stove at once.
Garnish with cut coriander leaves and serve with plain rice.

TOMATO BARLEY SOUP

TOMATO BARLEY SOUP

Ingredients:
½ cup masoor dal soaked (mysore paruppu)
½ cup barley soaked for 2 hours
1 tomato chopped
½ cup carrot diced
1 onion chopped
2 tbs of chopped coriander leaves ( malli elai )
2 spring onions with leaves chopped ( vengaya thal )
10 pips of garlic chopped ( poondu)
2 tsp oil
¼ cup milk (optional)
Little ground pepper (milagu powder)
Salt to taste

Method:
Boil the masoor dal and barley with 6 cups of water till cooked.
Heat oil in a pot, add the onions and garlic and sauté until
The onions are lightly brown.
Add the carrots and cooked dal and barley.
Add more water if needed.
Let it boil well, now add the tomatoes spring onions
Coriander leaves, pepper and salt, bring to a boil.
Remove add milk and serve hot.

Sweet corn veg soup

I made the sweet corn vege soup.
I added the green chillie soaked in vinegar.
I love that. Thanks Kugan98


Sweet corn veg soup:

Sweet corn kernels from 1 big corn: boiled until tender.grind 3/4th to a very smooth paste.

1/2 carrot chopped fine

3 beans chopped fine
Spring onion white, 1 garlic- chopped

Heat 1/2 tsp butter. Add in onion,gar. saute for few secs.

Add in the beans & carrot. stir fry for a min.

Add the corn paste, corn kernels, 500 ml water(more or less to ur liking), salt, pepper powder. Let it come to a boil.

Skim away any froth that forms on top. Boil for 2-3 mins.

Add in 2 tsp(or more if u want it thicker) corn flour mixed with water.

Let it boil again for another minute.

Add spring onion greens-chopped.

Take off flame & serve piping hot.

Note: U can add viniger if u want to, along with the vegs.

Chillies in vinegar, chilli oilm, soy sauce can be added on serving.

Sesame oil-1/4 tsp can be added towards the end for flavour.

veg stock/ veg stock cube can be used & it'll give an added flavour & taste.

HOT AND SOUR SOUP

HOT AND SOUR SOUP

Ingredients:
200 grms cabbage cut into long strips
200 grms carrot cut into strips
¼ cup soft tofu cut into cubes (optional)
2 green chillies sliced
2 birds eye chillie minced well
1 ½ tbs soy sauce
1 tbs vinegar
1 tbs tomato sauce
1 tsp fresh black pepper powder
1 tsp ginger paste
1 tsp finely minced garlic
½ tsp sugar or a pinch of aji-no-motto
Salt to taste
5 cups of water

3 tsp cornflour to thicken the soup.

To Garnish:
2 tbs capsicum chopped
2 tbs spring onions chopped

Method:

Mix the 5 cups of water, soy sauce, vinegar, sugar, salt,
ginger, garlic, tomato sauce, green chillies, and birds eye chillie.

Bring the mixture to a boil, now add all the chopped vegetables
and the tofu. Cook on medium heat for a minute.
Taste for salt.

Dissolve the the cornflour in ½ cup of water.
Raise the heat and add this cornflour and keep stirring.
Stop adding cornflour just before a thick consistency is reached.
Remove and garnish with the capsicum and spring onions.
Serve steaming hot.

PUMPKIN SOUP

I am posting the pumpkin soup, as we make.
My aunt suggested that, we can add 2 tbs of well cooked
mysore dal, while we blend the pumpkin. This will reduce
the sweetness of the pumpkin. Thanks. Kugan98


PUMPKIN SOUP

Ingredients:

300 grms pumpkin skinned and chopped
1 large white onion chopped
3 pips of garlic smashed
2 tbs extra virgin olive oil
1 bay leaf
1 tbs dry thyme
¼ tsp cumin powder
¼ tsp curry powder (optional)
Freshly ground pepper powder
Salt to taste
½ cup heavy cream
3 cups of vegetable stock. Less or more according to thickness needed

Method:

Pre heat oven to 200 degeress C
Mix the onion, garlic and thyme in olive oil.
Add in the chopped pumpkin, pepper and salt and mix well.
Spread this mixture in a baking tray, with the bay leaf and roast for about 20 minutes.
Stir in between once or twice. It should have been tender by now.

Remove from the oven and transfer to a cooking pot.
Add in the vegetable stock, cumin powder and curry powder.
Simmer for about 10 minutes. Taste for seasonings.
Now remove from the stove, discard the bay leaf.
Let it cool a little. Then puree the soup in a blender.
Before serving reheat the soup and mix in the heavy cream.
Serve hot with bread.

MUSHROOM VERMICELLI SOUP

MUSHROOM VERMICELLI SOUP

Ingredients:

½ cup mushroom chopped
½ cup rice noodles
¼ cup tofu cut into cubes
¼ cup shallots, from the scallions, chopped
¼ cup scallion chopped
2 tsp coriander leaves
1 tsp ginger chopped very finely
2 tsp soy sauce
2 tsp sesame oil
Salt to taste
Little pepper powder to taste
3 cups of vegetable stock.

To Make Vegetable Stock:
1 big onion chopped
1 carrot chopped
1 cup chopped Chinese Celery
6 stems of the coriander leaves

Method:
In a pot, add in all the vegetables to make stock.
Add in 3 cups of water, boil it well for about 20 minutes.
Strain the stock and keep aside.
( You can make a poriyal with the stock vegetables)

In another pot, add in about 3 cups of water.
When the water boils, add in the rice vermicelli first.
When it is about half cooked, add in the mushrooms,
tofu, chopped shallots, ginger, and salt .

let it come to a nice boil. Add in the vegetable stock.
Let it boil once again, now add in the soy sauce.
Add also the pepper powder . Remove from the stove.
Now garnish with the scallions, coriander leaves.
Lastly pour in the sesame oil.
Serve piping hot in bowls.

BANANA STEM SOUP

I think Mr. Thirumaran has written that he took valathandu soup.
I have not made this before, so I created my own version.
Thanks. Kugan98


BANANA STEM SOUP

Ingredients:
1 cup chopped banana stem soaked in mooru
2 cups of dal water
1 cup very diluted mooru
2 pips garlic smashed
1 onion finely chopped
¼ tsp cumin seeds
1 sprig curry leaves
Black pepper powder to taste
Salt to taste
1 tsp oil

Method:
Heat a pot with the oil. Add in the smashed garlic.
Sauté till nice aroma comes, add in the chopped onions.
Sauté well till it turns lightly brown.
Add in the curry leaves ans cumin seeds.

Now add in the drained banana stem and stir fry nicely.
Add in the 2 cups of dal water, and mooru.
Add more water if needed. Let it boil to cook the stems.
Add black pepper powder and salt.
Stir well and remove. The soup is ready.

Simple Vege Soup (Suvai)

Simple Vege Soup (Suvai)

In a small pressure cooker...add 2 cups of water...add a pinch of turmeric....add 1/2 tsp ginger garlic paste each..black pepper corns about 6...or more to yr taste....or green chillies .add one tomato...one small piece of cinnamon...one krambu...1/4 tsp powdered fennel seeds....now add in all cut vegetables...like carots/potato/green beans/motchai kaai/knol knol/peas....to this add enough salt.....now add karuvepilai & chopped kothamali (konjam tharalama use pannunga)...close the pressure cooker & cook it for up to 3 whistle or two....after cooling down open & serve with idly or thosai...nalla soak panni kodunga....she will love
it. U can also season it with jeeragam/onion fried in very little oil.
Hope i made sense.

MUSHROOM SOUP

MUSHROOM SOUP

Ingredients:

500 grms of any fresh white mushroom, (like button mushroom) sliced.
1 tbs lemon juice
2 tbs minced small onions
1 tbs butter
1 tsp dried thyme
1 tsp salt
½ tsp ground pepper
1 bay leaf
2 cups heavy cream
1 ½ cups vegetable broth
1 tsp cornstarch dissolved in 1 tbs water
Minced coriander for garnishing.

Method:
In a food processor coarsely chop mushrooms and lemon juice.
Melt butter in a pot, add in the small onions and sauté.
Add in the mushrooms, thyme and bay leaf.
Sauté over medium heat for about 10 minutes.
Add salt, pepper, cream and vegetable stock.
Bring to boil and simmer for about 20 minutes
Add cornstarch and simmer for another 10 minutes.
Stir constantly, check for seasoning, add more lemon juice if needed.
Remove and serve with little coriander leaves.

MOONG DAL SOUP

MOONG DAL SOUP

½ cup whole moong dal soaked and boiled
3 pips garlic minced
4 small onions smashed
1 tsp tamarind paste in 1 cup of water
1 sprig curry leaves
1 tsp mustard seeds
½ tsp urad dal
2 tsp ghee
Little coriander leaves
Salt to taste

To powder:
1 tsp black pepper
2 dry red chillies
½ tsp cumin seeds
½ tsp tumeric powder

Method:
Drain the soup from the boiled moong dal.
Add 2 more cups of water to it.
Add also the tamarind juice and salt to the soup.
Pour it into a pot and let it boil nicely.

In another pan heat the ghee, add in the mustard seeds,
Urad dal, and curry leaves. Let the mustard seeds pop.
Now add in the minced garlic, and smashed onions.
Sauté well, add in the boiled moong dal and the ground powder.
Mix nicely and pour the contents to the soup.
Let it boil once nicely, add coriander leaves and remove.

You can drink it as it is, or add few tbs of rice to it to
make it into a whole meal.

Ipoh Hor Fun with Chili Soy Sauce

This is Superspiczy’s Ipoh Hor Fun

Ingredients:
½ a chicken
1 inch piece of ginger smashed
1 onion cut into quarters
4 garlic smashed
10 pepper corns crushed
Salt to taste

To Make Chicken Broth:

Wash the chicken and put it into a big pot.
Add enough water to cover the chicken.
Bring to a vigorous boil, low the flame and simmer for 15 minutes.
Remove the pot, and leave it to rest for about 30 minutes.
See that the pot is tightly covered.
Now remove the chicken, pull off the skin and discard it.
Now pull meat off the breast and thigh into thick strips.
Cover and keep aside.
Now add the bones and what ever meat is left in the pot.
Add in the ginger, onion, garlic, peppercorns and salt.
Add little water if your broth is very little.
Simmer for 1 hour to make the broth.
Then strain through fine wire mesh sieve.
Taste and season well. Keep aside.

Garnishes:
300 grms fresh rice flat noodles (kuih teow)
100 grms fresh prawns cleaned and steamed
200 grms bok choy or choy sum
1 stalk scallions chopped

Wash lightly the noodles in warm water drain.
Blanch the bak choy and cut into 2 inch pieces


Chili Soy Sauce:
6 Thai bird chillies sliced thinly
¼ cup soy sauce
¼ tsp sesame oil

Combine soy sauce, sesame oil and chillies,
Spoon mixture into individual small plates for each person.


To Assemble:

Bring the seasoned broth to a near boil.
Put little of the rice noodle into a bowl.
Top noodles with chicken meat, prawns and bok choy.
Pour about 1 ½ cups of the broth into the bowl.
Sprinkle little scallions on the bowl.
Serve with the small plate of the chilli soy sauce.
This sauce is used for dipping the chicken pieces.
You can also add it to your soup.

Note: Since I cannot cook this soup, I only made the
Chilli soy sauce.

VEGETARIAN PHO BO SOUP

THANKS TO THE NET FOR THE PICTURE

Ingredients:

For the broth:

1 small onion unpeeled and quartered
2 shallots unpeeled halved
8 garlic pips unpeeled halved
1 inch ginger unpleed coarsely sliced
2, 3 inch cinnamon sticks
2 star anise
4 cloves
6 cups of clear soup or water
3 tbs light soya sauce


For the bowl:

400 grms of dried rice noodles
8 pieces of fried tofu sliced
3 scallions thinly sliced
1 cup fresh bean sprouts
4 stalks of coriander and mint leaves cut into 2 inches in length
1 lime cut into wedges
3 fresh red chillies sliced
3 tbs of hoisin sauce
4 tbs of red hot chillie sauce.

Method:
Heat a large pot over medium heat.
Add all the ingredients for broth, except the soup and soy sauce.
Dry roast all the ingredients till the onions and things begin to char.
Add the vege stock and soya sauce.
Cover and simmer on low heat for about 30 minutes.
Mash the ingredients lightly, strain into a clean pot.
Taste for salt, add soy sauce if needed
Add the fried sliced tofu into the broth, cover and keep aside.


Place the dried rice noodles in a bowl, pour boiling water over the noodles.
Cover for about 10 minutes, remove strain and keep aside.

To assemble:
Heat the broth again.
Arrange little cooked rice noodles in a bowl.
Using a slotted spoon scoop out few fried tofu on to the noodles.
Ladle the hot broth over the noodles.
Serve the bowls of pho bo with the scallions, bean sprouts,
lime wedges, sliced red chillies, mint and coriander leaves,
hoisin sauce and red hot chillie sauce in a separate plate.
So each and every one garnishes the soup as they please.

BANANA STEM SOUP

1 cup banana stem cut into 1/2 circles
1 small tomato
1/2 " gin
1 garlic
1/2 tsp peppercorns
1" pattai
salt
500 ml water

Cook all the above for 1 whistle. fish out the pattai.throw it away.
reserve 5 pieces of thandu-chop it. Grind the rest of solids to a paste. mix with the water & pass thru a sieve.

To the strained liquid add the following:
1 tsp soy sauce
1/2 tsp green chilly sauce
pepper pwd.
chopped thandu.

Let it boil for 2-3 mins. take off the froth tht forms on top of the soup.
Add in 1 tsp corn flour mixed in water. The soup shouldn't be too thick. it should still be watery after adding the corn flour mix.
Let boil for a min.
Add in chopped spring onions.
Imme take off flame.
Serve hot.

Note:
Next time I might leave out ginger & pattai. Those r not the best spices to go with thandu soup. But they were not bad either. LOL